Chapter 173: 173 Grilled ground beef.

I want to eat early because I'm hungry, but I want to eat something delicious because it's a corner. So I'll have you put up with this place, including me, and get ready.

Prepare the slab and use a knife on it to chop the pork. No matter how hard you try, you can't do it clean enough to use a proper mincer, but chop it as fine and ground it as possible.

Place the ground beef made in a wooden bowl and pinch "Ko" Neko, but since there are no onions or garlic, just add the salt pepper and pinch. It became a little sticky enough to form, so I divided it into five pieces and made an indentation in the middle.

Put a fire in the kamado and adjust to about medium heat. The gas stove allows you to adjust it with a knob, and the IH cooker is a button, but it is basically a charcoal adjustment that makes it difficult to fine-tune. Would you tolerate some burning or something?

Peel pork fat on the bottom of a warm pan and arrange a chunk of ground beef on top of it.

After cooking for about three minutes, turn it upside down, add a little tar, cover the lid and wait another three minutes. Rare ones were popular in the previous world, but I don't have the courage to eat raw roasted meat from wild pigs on boulders.

When I opened the lid by adding charcoal to the kamado, it smelled nice and fuzzy. Just a little more baking to finish.

"Ooh.

Look at the dishes served - boar meat hamburgers (like hamburgers to be exact, though), and Thermia makes her eyes shine. The sauce on it is always the one you make when you steak. Personally, it would have been perfect if I had an eyeball grill or cheese on it, but I can't help it without it.

We'll all "have it" and start eating.

"I've eaten something similar before, but this is good too.

Deanna shared her thoughts. They've eaten quite a lot of different things when it comes to being a Count family, and I'm quite familiar with the food.

"Is there, after all?

Well, chopping chips and hard meat to soften it, and baking it until the fire passes inside because I'm afraid it's raw seems awesome as an idea, and it seems obvious.

"Something was more cluttered.

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Did you just round the chopped meat or something? That said, the more you just say how you make it, the better the difference. That's why I made hamburgers that would be from a few more times in the previous world.

"You didn't have one of these at my parents' house. Sometimes when it comes to meat, it was mostly dried meat.

It was Lique who said so. There's a limit to figuring out how hard it is to get raw meat. I hear that the previous world's golden ham is enough to have a specialty recipe book, so I think there are plenty of recipes for dried meat in this world too......

I just don't have the image of Dwarves cooking delicately, pulled by the image of the previous world. Previously, when it came to similar stories, it meant that there were Dwarf cooks in the city where a lot of Dwarves lived, so I guess they would actually do delicate dishes as well.

"There wasn't much meat out there either, so I've never seen anything like this before, have I?

Now it's Liddy the Elf. This is also a vegetarian image, so I thought it might be something like that, but nothing like that, because the meal can be taken from the field and it can be roughly "ooh", people from outside just have that impression.

In fact, we get meat every day, whether it's raw or salted, but Liddy usually eats it and doesn't feel well.

"We were all a lot hungry today, so some of that would be good.

"No, I think this is good!

Thermia claims vocally. He liked it.

"Okay, okay. Now when you have a little more time.

The hamburger is good with a soft, firm taste of pork meat, but the difficulty is that it takes a long time to go down.

I guess I can also make mincers because I'm a blacksmith, but I also feel a little too ahead of schedule, so I'm dropping them off at the moment.

After that, we enjoyed eating as we talked about what kind of food we all wanted to try.

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